Gustavo Martinez Kilako Sparkling Wine
$29.00
Out of stock
Vintage: 2019
Region: Itata Valley, Chile
Viticulture: Sustainable and Dry-farmed
Grape varieties: 100% Moscatel
Gustavo Martinez Kilako Sparkling Wine is 100% Moscatel from Quilaco (which geographically belongs to the Bío Bío region but from a winemaking standpoint is considered Itata due to the granite composition of the soil), where Moscatel is Queen accounting for about 85% of total vineyard plantings. These grapes come from a single hectare of 25-year-old vines from a husband and wife growing team in the coastal range at about 350m of altitude. The grapes are hand-harvested, destemmed, and go through a 2-week fermentation with skin maceration before pressing into stainless steel and then finishing ancestral fermentation in bottle under crown cap for around 6 more months. Unfined, unfiltered, low sulfur addition at bottling. Very limited production. Dried citrus and orchard fruit, clove, and sea spray.
Song: Happy Face by Wolfmother
Additional information
| NATTINESS | Natty |
|---|---|
| FRUIT | Citrus, Dried Fruit, Orchard Fruit |
| BODY | Light-bodied |
| ACIDITY | Bright (Medium-High) |
| OAK | No Oak |
| TANNIN | Light |
| SERVING TEMP | Chilled Whites and Rosés (48°–52°) |
| ALCOHOL | 11-12% |
| SWEETNESS | Fruity & Dry |
| SULFUR | Very Low Sulfur (less than 20mg/L) |
| VEGAN | Vegan |
| IMPORTER | Selections de la Viña |
Out of stock
Save 10% when you buy six or more bottles (mix and match)
ABOUT THE PRODUCER
About Gustavo Martinez Kilako Sparkling Wine
Gustavo Martinez Kilako Sparkling Wine is 100% Moscatel from Quilaco (which geographically belongs to the Bío Bío region but from a winemaking standpoint is considered Itata due to the granite composition of the soil), where Moscatel is Queen accounting for about 85% of total vineyard plantings. These grapes come from a single hectare of 25-year-old vines from a husband and wife growing team in the coastal range at about 350m of altitude. The grapes are hand-harvested, destemmed, and go through a 2-week fermentation with skin maceration before pressing into stainless steel and then finishing ancestral fermentation in bottle under crown cap for around 6 more months. Unfined, unfiltered, low sulfur addition at bottling. Very limited production. Dried citrus and orchard fruit, clove, and sea spray.
About Gustavo Martinez
Gustavo worked for Luis Antoine Luyt in 2013 and 2014 where he coincided with another well-known natural winemaker, Roberto Henriquez. But before working alongside two of Chile’s current-day heavy hitters, he started building his network of growers in 2008 working as a technical advisor for a government-funded program helping winegrowers across the Itata Valley. That network really came in handy in 2015 when he started making his own wine full-time.
He set up shop in Florida which geographically belongs to the Bio Bío region but from a winemaking standpoint is considered Itata due to the granite composition of the soil. All the cuvées are single varieties from single vineyards farmed by those growers he’s been working alongside all these years, pushing them to dry farm and eliminating chemicals. In the cellar he wanted to bring things back to how they were done before mass industrialization, what they refer to locally as the Pipeño style, destemming grapes using a zaranda and fermenting wines spontaneously.